An Easy Gluten-Free Salad | Triumph Dining

zucchini-shaved1000A few years ago my parents turned their in-ground swimming pool into a garden. My mother had just retired and this garden soon became her new hobby. We’ve benefitted greatly from the bounty of things she’s grown and when I saw this recipe, I knew we’d make it often.

Shaved Zucchini Salad with Lemon, Almonds, and Asiago

Serves 6

Credit: Bay Area Bites

Ingredients

  • 5 or 6 small zucchini, trimmed (about 1 1/4 lbs total; I like to use a mix of different colors)
  • Extra virgin olive oil
  • 1/2 lemon
  • Kosher salt and freshly ground pepper
  • 1 oz. Asiago, Pecorino, Parmesan, or ricotta salata cheese, shaved with a vegetable peeler
  • 2 or 3 tablespoons chopped roasted, salted almonds; toasted pine nuts; or chopped toasted walnuts

Directions

Using a vegetable peeler, shave long strips of zucchini from the stem end to the blossom end into a shallow serving bowl or plate. As you shave ribbons, rotate the zucchini until you’ve shaved down to the center core of seeds. Discard the core (or shave it as far as you can!).

Shave edge of cheese with a vegetable peeler to create thin strips.

Drizzle with a little oil (1-2 tablespoons), squeeze the lemon over the top, and season with salt and pepper. Toss to coat the ribbons evenly. Sprinkle with the cheese shavings and nuts and serve.

Matzo Balls for Passover | Triumph Dining

matzo-balls3I’m getting excited about cooking (and eating) at Passover because of all the new products in the local grocery store. This year there is gluten-free panko, gluten-free matzo, matzo crackers, matzo meal and a variety of dessert mixes.

This is a big deal. When I first went gluten free, Passover was a difficult holiday to deal with. The menu all contains matzo and therefore gluten. There’s gluten in the matzo ball soup, the kugel, the gefilte fish, the brisket, and the dessert. We don’t eat bread or certain grains at this holiday but the items I mentioned above are all made with matzo or gluten. Click to continue reading »

Gluten-Free Hamantaschen | Triumph Dining

Jewish dessertIn the Jewish culture, every holiday has its own special food. Think about this. Latkes for Chanukah. Matzoh for Passover. Apples and honey for Rosh Hashana.

The Jewish holiday that’s upon us this Saturday is Purim, the kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king’s advisor, to destroy a community of Persian Jews. Click to continue reading »

Gluten-Free Cooking with Kale | Triumph Dining

I’ve been hearing a lot about Kale recently and last weekend I decided to buy some to see what all the fuss is about. I made kale chips by baking them in the oven with salt and pepper. They were a little smelly but they tasted pretty good!

In my search for a more interesting recipe, using kale, I came across this delicious sounding one from the New York Times that I plan to try this weekend. It sounds pretty simple and cooking time is just 30 minutes.

Ingredients:

1 medium-size bunch black kale, stemmed and washed well

Salt and ground pepper to taste

2 tablespoons extra virgin olive oil

12 medium shrimp, peeled and deveined

2 garlic cloves, minced

1/4 to 1/2 teaspoon red pepper flakes (to taste)

1 14.5-ounce can chopped tomatoes in juice

1/4 teaspoon sugar

1/2 to 1 teaspoon oregano or thyme (to taste)

3/4 pound gluten-free spaghetti

Crumbled feta or freshly grated Parmesan for serving (optional)

How to make:

1. Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you’ll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.

2. (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.

3. Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.

4. Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven’t tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling

Are you a fan of kale? Do you have any tasty recipes to share with the team at Triumph Dining? We’re always looking for new things to try..

Post by Laura at Gluten Free Traveller

http://www.nytimes.com/2014/02/28/health/gluten-free-spaghetti-with-shrimp-kale-and-tomatoes.html?_r=0

Brown Butter–Polenta Cake with Maple Caramel | Triumph Dining

brown-butter-polenta-cake-with-maple-caramel-940x600Valentine’s Day is fast approaching. We found this recipe in Bon Appetit and thought it a nice dessert alternative for those who aren’t fixated on chocolate. For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less. Click to continue reading »

Gluten-Free Raspberry-Ginger Muffins | Triumph Dining

gluten-free-raspberry-ginger-muffins-940x600On my flight home from Seattle I caught up on my cooking magazines. And as soon as I’ve sorted through the backlog mail that comes with being out of town, I’m going to make these muffins, courtesy of Bon Appetit magazine. Click to continue reading »

Buffalo Sauce Without the Wings | Triumph Dining

Buffalo-chicken-salad

The Superbowl gets us all thinking about traditional “football foods” and among those are wings. Lately I’ve decided that it’s not necessarily the wings that I like, it’s the wing sauce. Once I figured that out I’ve been able to satisfy my urge in a number of ways, none of which actually involve the messy process of eating chicken wings.

First, there’s buffalo chicken salad. Toss cooked chicken chunks in a hot wing sauce like Frank’s (check their website to verify which flavors are gluten-free) or just sprinkle it on your salad in addition to or instead of the dressing. Along with mixed greens you can add some cooked quinoa, diced carrots and celery and blue cheese. Top it all with blue cheese dressing. If you’re worried about blue cheese with your gluten-free diet you can sub that out of another cheese of your choice and a different creamy dressing.

I am still working to prefect my buffalo chicken pizza. It starts with a gluten-free pizza crust. I top that with a small amount of pizza sauce or bbq sauce then cover that with cooked chicken chunks that have been tossed in a buffalo sauce. Add some blue cheese then some mozzarella on top of that and bake until hot. Serve with carrot and celery sticks or dice and add to the top of the pizza once it comes out of the oven.

Lastly, there’s buffalo chicken dip. I love this dip but it’s something I need an excuse like a football party to bring out. It makes a lot so be prepared to share.

  • 3 boneless skinless chicken breasts,  cooked and diced or shredded
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup buffalo/wing sauce
  • 1 1/2 cups shredded Cheddar cheese

Mix all ingredients and bake in an uncovered casserole dish for 20 minutes at 350F or until hot. You can transfer to a crock pot to keep warm. Serve with tortilla chips, carrots and celery.

Secret Ingredient Cookies | Triumph Dining

cookiejarThere’s something about the change of seasons that drives people into their kitchens to bake.

I came across this Zucchini Chocolate Chip Cookie recipe when reading Animal Vegetable Miracle by Barbara Kingsolver. In that book she chronicles the life of her family on their year-long quest to eat only food they could grow on their own or trade for locally. In it she talks about the time of year when squash is so plentiful that neighbors will leave baskets of it at each others’ doors for lack of any other ideas on what to do with it.

In the book, her hidden ingredient cookies passed the taste test of kids who didn’t know about the zucchini. I thought I’d try it out on my own kids, modifying the recipe to use a gluten-free flour, of course. I also use one or two zucchini, whatever I need to use up. Click to continue reading »

Halloumi & Bacon Rolls | Triumph Dining Holiday Week

recipe-image-legacy-id--4457_12I’m all about side dishes at Christmas time. The turkey or the ham are great but it’s the sides that really get me excited about my gluten-free festive meal. Today I found this amazing yet super simple recipe on the BBC Good Food website that I’m going to have to try this Christmas. Yes, please!  Click to continue reading »

Cider Veggies & Cinnamon Walnuts | Triumph Dining Holiday Week

SD6704If you’re looking for a gluten-free side dish that’s both sweet and savory, this simple recipe for Cider Glazed Roots with Cinnamon Walnuts could be something to try. As I’ve said before, sides, in my opinion, are the best part of a festive meal and I think this recipe from Kitchen Daily would go down really well with my family. It works as a great alternative to potatoes or yams if you fancy trying something a bit different.  Click to continue reading »